Time & Temperature (NYC)Câu 60 / 240
Shell eggs that will be hot-held for later service (not cooked to order) must be cooked to a minimum internal temperature of:
a.145°F
b.150°F
c.158°F
d.155°F
Giải thích
Shell eggs cooked to order for immediate service need 145°F, but eggs cooked for hot holding, like a batch of scrambled eggs on a buffet, must reach 155°F for 15 seconds. The higher temperature accounts for the food being held rather than served immediately. Ground meats in NYC require 158°F and poultry 165°F.
Trích dẫn luật: NYC Health Code Article 81Luyện miễn phí toàn bộ 240 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- When receiving a delivery of fresh (not frozen) chicken at a NYC restaurant, at what temperature should the cold TCS product be to be accepted?
- How often should a supervisor check the temperatures of TCS food during holding, as a best practice?
- Which method helps TCS food cool quickly enough to meet NYC's 2-hour and 4-hour cooling limits?
- A customer orders a dish and the cook reheats a previously cooked component to serve it right away (not for hot holding). What temperature rule applies?
- Which statement about freezing TCS food is correct?
- A NYC concession stand wants to hold hot dogs using time instead of temperature control. If food is removed from temperature control, it must be marked and discarded after a maximum of:
Cập nhật gần nhất: · quy trình kiểm tra
Đội Ngũ Biên Tập PrepPass · Đối chiếu với NYC Food Protection Certificate Exam · Quy trình kiểm tra